Crispy Rice and Roasted Veggie Salad
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If you’re looking for a salad that’s fresh, flavorful, and packed with texture, this Crispy Rice and Roasted Veggie Salad is exactly what you need. I used Rice Select Royal Blend Rice for this recipe, and the crispy rice combined with soft, fluffy rice really takes this salad to the next level. The roasted beets, carrots, yellow squash, and shallots add a nice sweetness and depth, and the lemon-lime vinaigrette pulls everything together with its bright and tangy flavor. This salad is perfect for spring—light, refreshing, and satisfying, with a balance of crunch, flavor, and a touch of sweetness from the maple syrup. It’s easy to throw together, making it ideal for a quick dinner or meal prep for the week! Trust me, you’ll want to save this recipe.
Why You’ll Love Crispy Rice and Roasted Veggie Salad
- Crispy Texture: The combination of soft rice and crispy rice adds a satisfying crunch to every bite.
- Fresh Flavor: The roasted veggies paired with the lemon-lime vinaigrette bring a bright, refreshing burst of flavor perfect for spring.
- Nutrient-Packed: The mix of vegetables like beets, carrots, and squash adds tons of color, flavor, and essential nutrients to your meal.
- Quick & Easy: With simple ingredients and a short cook time, this salad is easy to throw together for a fast, satisfying meal.
- Perfect Balance: The sweetness from the maple syrup and the tanginess from the vinaigrette create a beautifully balanced dressing that brings everything together.
Ingredients Needed To Make Crispy Rice and Roasted Veggie Salad
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Rice Select Royal Blend Rice
- Water
- Kosher salt
- Beets, cubed
- Carrots, sliced
- Yellow squash, quartered and sliced
- Shallot, finely diced
- Olive oil
- Fresh baby spinach
- Lemon juice
- Lime juice
- Maple syrup
- Dijon mustard
- Black pepper
- Green onions, diced
- Oregano, diced
- Mint, diced
How To Make Crispy Rice and Roasted Veggie Salad
- Preheat the oven and prepare a baking sheet.
- Roast the beets, carrots, squash, and shallot until they are tender.
- Cook the rice with water and salt until fluffy, then set aside.
- Make the lemon-lime vinaigrette by whisking together the juices, maple syrup, mustard, and seasonings.
- Sauté the kale until it’s wilted and slightly crispy.
- Toss the rice, roasted veggies, kale, and spinach together in a large bowl.
- Drizzle with the vinaigrette and mix well.
- Serve and enjoy!
Commonly Asked Questions
Can I make this salad ahead of time?
Yes! This salad is actually great for meal prep. You can roast the vegetables and cook the rice ahead of time, then store them separately in the fridge. When you’re ready to serve, just toss everything together and add the vinaigrette. The salad stays fresh for about 2-3 days in the fridge.
How do I store leftovers?
Store any leftover salad in an airtight container in the fridge. Since the rice and veggies hold up well, it’ll stay fresh for up to 3 days. Just be sure to store the vinaigrette separately if you don’t plan to eat it right away, as it may soften the rice and veggies.
Can I use different vegetables?
Absolutely! If you don’t have the vegetables listed, feel free to swap in whatever you have on hand—sweet potatoes, zucchini, or even roasted bell peppers would work well. Just keep in mind that the roasting time might vary depending on the vegetables you choose.
How do I make this salad more filling?
To make this salad more hearty, you can add a protein like grilled chicken, tofu, or chickpeas. The crispy rice already adds some great texture, but adding protein will turn this into a full meal.
Can I make the crispy rice ahead of time?
Yes, you can make the crispy rice in advance and store it in an airtight container for up to a couple of days. Just give it a quick reheating in a hot pan to crisp it up again when you’re ready to serve.
What can I substitute for the maple syrup in the vinaigrette?
If you prefer a different sweetener, honey or agave syrup would work well as substitutes for maple syrup. Adjust the sweetness to your taste as needed.
Can I use a different oil for the dressing?
Sure! If you don’t have or prefer not to use olive oil, you can swap it with avocado oil or even a mild-flavored sesame oil for a slightly different flavor profile.
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Crispy Rice and Roasted Veggie Salad
Equipment
- Saucepan with lid
- Knife
- Measuring cups/spoons
Ingredients
For the Crispy Rice & Roasted Veggies:
- 2 cups Rice Select Royal Blend Rice
- 3 ½ cups water
- 1 tsp kosher salt
- 3 beets cubed (¼”)
- 6 carrots sliced
- 2 yellow squash quartered and sliced
- 1 shallot finely diced
- 4 tbsp olive oil divided
- Pinch of salt & pepper
- 4 cups fresh baby spinach
For the Lemon Lime Vinaigrette:
- ¼ cup lemon juice
- Juice of 1 lime
- ½ cup olive oil
- 1 ½ tbsp maple syrup
- 1 tbsp Dijon mustard
- ½ tsp kosher salt
- Pinch of pepper
- 2 tbsp green onions diced
- 1 tbsp oregano diced
- 1 tbsp mint diced
Instructions
Roast the Vegetables:
- Preheat the oven to 375°F.
- Scrub the beets well, remove the base and top, then dice into ¼-inch cubes.
- Peel and slice the carrots. Quarter and slice the yellow squash. Finely dice the shallot.
- Spread the beets, carrots, squash, and shallot on a baking sheet. Drizzle with 2 tbsp olive oil, salt, and pepper. Toss well to coat evenly.
- Roast for 25-35 minutes, or until the vegetables are fork-tender.
Cook the Rice:
- In a saucepan, add the rice, water, and salt. Bring to a boil.
- Reduce heat to low, cover, and simmer until the rice is fluffy, about 15-20 minutes.
- Remove from heat and let it sit for 5 minutes. Fluff with a fork.
Prepare the Lemon Lime Vinaigrette:
- In a bowl, whisk together the lemon juice, lime juice, olive oil, maple syrup, Dijon mustard, salt, and pepper.
- Stir in the diced green onions, oregano, and mint. Mix well.
Assemble the Salad:
- In a large bowl, add the baby spinach, roasted vegetables, and cooked rice.
- Drizzle with the vinaigrette and toss well to combine.
- Serve immediately and enjoy!
Nutrition
This Crispy Rice and Roasted Veggie Salad is one of those recipes I find myself coming back to, especially when I want something fresh, filling, and full of flavor. The combination of crispy rice, roasted veggies, and the tangy lemon-lime vinaigrette just hits all the right notes. Plus, it’s so easy to make ahead, making it perfect for meal prep or a quick dinner. Trust me, this salad will become a regular in your rotation once you give it a try!